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Roasted Mushrooms with Honey Vinaigrette
Total 25 mins, includes cooling time
Active 25 mins
Makes 4 servings
Roasted mushrooms are one of my favorite dishes to make when hosting friends for dinner because it's so easy to throw them on a sheet pan and let the oven do the work. You can really build on the richness of the mushrooms by pairing it with a simple vinaigrette. As with the Honey Mustard-Glazed Pork Tenderloin, this was inspired by a dish in The Fresh Honey Cookbook by one of my dear late friends, Laurey Masterton. Laurey was wildly passionate about a lot of things, and one of those was bees and honey. It was an honor to be able to recreate some of Laurey's dishes for a dinner on From the Source, incorporating a few of my own touches along the way.
TIP: A variety of mushrooms, like oyster and shiitake, work best for this salad. If those are unavailable, baby portabellas are another great option.
Ingredients
    • 1 garlic clove, minced
    • 3 tablespoons fresh dill, roughly chopped
    • 1 tablespoon plus 1 1/2 teaspoons sherry vinegar
    • 1 tablespoon honey
    • 3 tablespoons olive oil, plus more for the pan
    • Kosher salt, if desired
    • 1 pound fresh mushrooms (see Cook’s Note)
    Directions
    1. Make the vinaigrette: Add the garlic, dill, sherry vinegar, and honey to a medium bowl. Slowly whisk in the olive oil and season to taste with salt.
    2. Cut or tear the mushrooms into large, bite-sized pieces. Heat a large skillet over medium-high heat. Add a swirl of oil and sear the mushrooms in batches, allowing space in the pan for them to caramelize, 10 to 15 minutes. Lightly salt each batch. As each batch is seared, set it aside in a large mixing bowl.
    3. Pour the vinaigrette over the seared mushrooms, and toss well. Taste for seasoning and adjust if necessary.